Radish

Aesthetically sliced ​​and cured for several hours in cold water, whole radishes can be turned into beautiful decorative food seasonings. Halved and hollowed radishes can be great cold appetizer if you fill them with stuffing of soft cheese.

Description and Origin

Rudhira the Sanskrit word, or rude, or tiller reod the Saxon, means blood or red paint, and hence the name of this vegetable plants, defined dye her roots. Radishes grow in laces along with the leaves, and with radishes and black radishes, belong to the same botanical family as beets, kohlrabi and kolerabica.

It is believed that radish originated from southern Asia and may have descended from wild species Raphanus raphanistrum, which grows along the coast of the Mediterranean, and is extensively cultivated in Egypt at the time of the pharaohs. As an ancient cultural plant, cultivated in China more than 3000 years, and is particularly appreciated by the Greeks and Romans. In France, not cultivated until the 16th century, and today is the most grown in the Loire region, where it is available throughout the year.

Radish is one of the rare plants 20-30 days after sowing with a very crisp, juicy and hrustav root, tasty, slightly reskog flavors. Radish has a similar biochemical composition and black radish, but it contains a lot less acid mustard, and it is therefore tastier and easier to digest.

Salubrity

Radish in the diet used as an aperitif, to smell and taste, because it encourages the secretion of gastric juice. Facilitates digestion by stimulating the secretion of digestive juices and bowel function, and is recommended for people who suffer from constipation.
Rudhira the Sanskrit word, or rude, or tiller reod the Saxon, means blood or red paint, and hence the name of this vegetable biljke.Svjež radish juice obtained from an old folk remedy, and helps with the secretion of bile and is very good for the treatment of inflammation gallbladder.
Beneficial effect on the secretion of mucus from the respiratory organs, and is recommended for bronchitis, colds, flu, respiratory infections, and coughing. Reduces headache.
Not recommended for people who have inflammation, stomach and intestines, stomach ulcers, or kidney patients.


Energy and nutritive value

This popular spring vegetable is low in calories, but it is full of flavor and crunchy. Energy value radish is small - at 100 g is 16 kcal / 67 kJ, of which 95.27% of waste water, carbohydrates has 3.40%, and the amount of protein and fat is negligible.
Half a cup of sliced ​​radishes (about 12 radishes medium size) provides an abundant amount of potassium, vitamin C, folate and dietary fiber.
An excellent source of vitamin C and meet the 31.25% of the recommended daily requirement, and other vitamins and minerals has a trace. Vitamin C helps in the formation of collagen, helps in the absorption of iron from plant keeps gums healthy, accelerates wound healing, enhances the immune system, participates in the synthesis of neurotransmitters in the brain. Furthermore, a powerful antioxidant that the body expels carcinogenic free radicals. According to research, the National Institute on Aging and the USDA has been proven that vitamin C increases the level of HDL (high density lipoprotein), also known as "good cholesterol", which washes away the fat from the arteries, thus reducing the risk of heart attack.
Of minerals and vitamins, radish contains calcium (25 mg), and phosphorus (20 mg), potassium (233 mg), iron (0.34 mg). The ratio of calcium and phosphorus is such that it allows good utilization of calcium.
Pigment anthocyanins, which give color to the roots of radish, arouses public interest because of its beneficial health properties. Research that is conducted with the purpose of testing the antioxidant properties, it has been found that the stronger the color intensity increases and antioxidant activity. Antioxidants in the human diet are associated with a reduction in heart disease, some cancers and diseases of macular degeneration.